Urfa Kebab

Priprava

Sestavine

Postopek

Korak za korakom

1. 1

   In a large mixing bowl, combine the ground lamb, red bell pepper, yellow onion, garlic, red pepper paste, urfa biber, cumin, salt, and black pepper.

   Približno 3 min

   Kuharjeva opomba: Ensure the vegetables are very finely minced to help the mixture bind together and cook evenly.

2. 2

   Knead the mixture vigorously with your hands for at least 5-7 minutes until it becomes very cohesive and slightly sticky. This is crucial for the kebabs to hold their shape on the skewers.

   Približno 7 min

   Kuharjeva opomba: The kneading process develops the protein in the meat, similar to making a sausage, which helps prevent the kebabs from falling apart.

3. 3

   Divide the meat mixture into 8 equal portions. If using metal skewers, shape each portion firmly around a skewer, flattening it slightly to about 1.5-2 cm thick and ensuring it adheres well.

   Približno 5 min

   Kuharjeva opomba: Keep your hands slightly damp to prevent the meat from sticking while shaping.

4. 4

   Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and ash-covered.

   Približno 5 min

   Kuharjeva opomba: For gas grills, preheat for about 10-15 minutes with the lid closed.

5. 5

   Place the skewered kebabs on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until nicely browned and cooked through.

   Približno 15 min

   Kuharjeva opomba: The internal temperature of lamb should reach 63°C (145°F) for medium-rare, or 71°C (160°F) for medium.

6. 6

   While the kebabs are grilling, lightly warm the flatbread on the grill for about 30 seconds per side, if desired.

   Približno 2 min

   Kuharjeva opomba: Warming the bread makes it more pliable and enhances its flavor.

7. 7

   Serve the Urfa kebabs immediately with warm flatbread, sliced tomato, thinly sliced red onion, and chopped parsley.

   Kuharjeva opomba: A squeeze of lemon juice over the finished kebabs can add a bright, fresh note.